Meal Prep · Chinese
Hot and Sour Soup
A classic Chinese soup balancing spicy, sour, and savory flavors, perfect for a comforting meal.
Ingredients
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Step-by-step- Rehydrate mushrooms: Place dried shiitake and wood ear mushrooms in separate bowls, cover with hot water, and soak for 20-30 minutes until soft. Drain, squeeze out excess water, remove stems from shiitake, and slice thinly. If using fresh mushrooms, slice them.
- Prepare ingredients: Thinly slice pork or chicken (if using) into bite-sized pieces. Cut tofu into small strips. Julienne bamboo shoots.
- Simmer broth: In a large pot or Dutch oven, bring the chicken or vegetable broth to a gentle simmer over medium heat. If using pork or chicken, add it to the broth and cook for 2-3 minutes until no longer pink. Skim any foam that rises to the surface.
- Add vegetables and seasonings: Stir in the rehydrated mushrooms, tofu, and bamboo shoots. Add rice vinegar, light soy sauce, dark soy sauce (if using), chili garlic sauce, and ground white pepper. Bring the soup back to a gentle simmer and cook for 5-7 minutes to allow the flavors to meld.
- Thicken the soup: Stir the cornstarch slurry well, then slowly pour it into the simmering soup while continuously stirring. Continue stirring until the soup thickens to your desired consistency. If it’s too thick, add a splash of broth or water.
- Add egg: Slowly drizzle the beaten egg into the simmering soup in a thin stream while gently stirring with a fork or chopsticks to create delicate ‘egg flowers.’ Cook for about 1 minute until the egg is set.
- Finish and serve: Remove the pot from heat. Stir in the sesame oil. Taste the soup and adjust seasonings as needed, adding more vinegar for tang, soy sauce for saltiness, or white pepper for heat. Ladle into bowls and garnish generously with sliced green onions before serving hot.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 20 g |
| Carbohydrates | 25 g |
| Fat | 8 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Hot and Sour Soup in an airtight container in the refrigerator. The flavors often deepen overnight.
Freezer Up to 2-3 months
Cool the soup completely before transferring to freezer-safe containers or bags. Note that the texture of tofu may change slightly after freezing and thawing.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot. You may need to add a splash of broth or water if it has thickened too much. Microwave reheating is also an option, stirring halfway through.
Chef’s Corner
- Don’t underestimate the power of white pepper! It’s crucial for the authentic ‘hot’ element of this soup, distinct from the chili heat.
- For an extra layer of umami, especially in a vegetarian version, strain and use the mushroom soaking liquid as part of your broth base.
- Adjust the balance of vinegar and chili to your personal preference. Some like it tangier, others spicier – feel free to experiment!
